Premises Information


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Name

JADE GARDEN CHINESE RESTAURANT

Address

1207 HILLSBOROUGH ST

City/State/ZIP

RALEIGH

27603

Premise Type

1 - Restaurant

County

Wake

Inspection Date

6/29/2026

Final Score @ Grade

General Comments

VR- VERIFICATION REQUIRED. Replace the missing handwashing sink by the cook line and place back into service within 10 days to avoid Intent to Suspend your operational permit. Staff to use warewash area handsink until this one is repaired. Once repairs complete, text picture of the operational sink to your REHS, Joanne Rutkofske at 919-623-0459 for verification that correction completed. *This establishment is eligible for reinspection upon request. Call your REHS, Joanne Rutkofske at 919-623-0459, with questions or when ready for reinspection. Once requested, a reinspection shall be performed within 10 business days of the request. Do not move, remove or obstruct the grade card.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	2	Handwashing sinks supplied & accessible	No	Yes	Yes	6-301.12; Priority Foundation; Staff restroom handwashing sink paper towel dispenser jammed, with no other paper towels available. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper fed through during inspection. If dispenser keeps jamming, replace it. [REPEAT] 5-203.11; Priority Foundation; Handwashing sink in the food prep/cook area has been removed with piping sticking out of the wall. A number of HANDWASHING SINKS necessary for their convenient use by employees in FOOD preparation, FOOD dispensing, and WAREWASHING areas, and not fewer than the number of handwashing sinks required by LAW shall be provided. VR- VERIFICATION REQUIRED. Replace the missing handwashing sink and place back into service within 10 days to avoid Intent to Suspend your operational permit. Staff to use warewash area handsink until this one is repaired. Once repairs complete, text picture of the operational sink to your REHS, Joanne Rutkofske at 919-623-0459 for verification that correction completed. [REPEAT]
15	3	Food separated & protected	No	Yes	No	3-302.11; Priority: Raw shell eggs stored above cooked chicken in walk-in cooler. In reach-in freezer, raw pork stored above mozzarella sticks. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- PIC instructed to rearrang the foods during inspection. [REPEAT] 3-302.11; Core; In walk-in cooler, multiple containers of prepared foods stored under wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages, covered containers, or wrappings (If cooling, loosely covered, or uncovered if protected from above contamination). Cover stored food. [REPEAT]
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14; Priority; Cooling Rate: In the walk-in cooler, cooked chicken at 43F and noodles at 42.7F. Both in large thick plastic containers. PIC states both items made last night. Other items in the walk-in cooler at proper temperature. These items did not cool at a fast enough rate, 6 hours total to cool from 135F to 41F and less. Recommend using shallower metal pans and speed rack to cool items to 41F and less before transferring to larger plastic containers. CDI- These off-temperature products voluntarily discarded by PIC during inspection.
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.18; Priority; Disposition: Date-marking missing on ALL TCS foods in the walk-in cooler. PIC stated all foods used within three days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- PIC directed to add the known cook dates. [REPEAT]
37	1	Food properly labeled: original container	No	Yes	No	3-302.12; Core; Labeling missing on multiple spices and pans of liquid food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111; Core; Multiple live small roaches in kitchen. PIC states pest control service treats twice a month.The PREMISES shall be maintained free of insects, rodents, and other pests. Contact pest control service to increase pest control measures. 6-501.111; Core; Rat hole and several live rodents observed by shared dumpster that is lacking drain plug, which creates convenient food source. The PREMISES shall be maintained free of insects, rodents, and other pests. Contact pest control service to increase pest control measures to premises. 6-202.15; Core; Back wall screen to open outside window is torn and with gaps where sealant now gone. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Replace and reseal the mesh screen. 6-501.112; Core; Multiple sticky glue traps throughout are full of dead bugs. Dead roach on side table of cook line and another dead roach on food prep sink counter. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Change out the glue traps more frequently.
39	1	Contamination prevented during food preparation, storage & display	No	Yes	No	3-305.11; Core; Box of cooking oil and water chestnuts observed stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. [REPEAT]
40	0.50	Personal cleanliness	No	No	No	2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Train food employees on Food Code requirements. 2-303.11; Core; Food employee observed wearing bracelet while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have employee remove bracelet and rewash hands.
41	1	Wiping cloths: properly used & stored	No	Yes	No	3-304.14; Core; Damp wiping cloths left out on counters, with no sanitizer buckets made up to return them to. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Prepare bucket of sanitizer at the beginning of shift so you have a place for the wiping clothes to go. [REPEAT]
45	0.50	Single-use & single-service articles: properly stored & used	No	Yes	No	4-903.11(A) and (C); Core; Boxes of single-service containers stored on the floor in side storage room. PIC stated they had a delivery yesterday. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Take care of deliveries the day of delivery. Move these items up off the floor. [REPEAT]
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11; Core; Walk-in cooler metal flooring plates are not sealed down and are torn in multiple spots. Wire racks in walk-in cooler are peeling and rusting. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the torn flooring sheets and seal down. Replace the rusted racks. [REPEAT] 4-205.10; Core; Hamilton Beach blender labeled for Household Use Only is in kitchen by food prep sink. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. [REPEAT] 4-202.16; Core; Many many soda racks are being used as shelving for dry goods. These may be used temporarily for a large order, but not for long-term storage space as they lack cleanability and can't easily get underneath to clean. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace all the soda crates with proper storage racks, and for heavy items, dunnage racks.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(B) and (C); Core; Dust/residue accumulation on walk-in cooler fan cover. Storage/food racks throughout with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas and clean thoroughly.
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	5-203.12; Core; The ladies restroom is marked out of order. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Restrooms must be made available to customers when seating provided. Maintain facilities in good repair. Repair the restroom. [REPEAT]
54	1	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.110; Core; Side door of dumpster left open, and top lid of grease receptacle for Jade Garden left open with oil box sitting in it. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. [REPEAT] 5-501.11; Core; The grease receptacles are sitting on dirt. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Clear out the access soil accumulation to ensure is sitting on the concrete pad. [REPEAT] 5-501.115; Core: A lot of loose litter and leaf litter accumulation on ground around the dumpster and throughout parking lot. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Premises shall be maintained free of litter. Work with landlord to increase cleaning frequency to this area. [REPEAT] 5-501.16; Core; Kitchen handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink. CDI- Trash can added during inspection. 5-501.114; Core; In outside shared dumpster area, dumpster lacking drain plug. Rat hole and several live rodents observed in this area. The open dumpster hole allows easy access of rodents to food source. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12; Core; Residue/dust accumulation along walls, ceiling light fixtures, floors under and around shelving and cook equipment, under racks in walk-in cooler, and on wall light switches throughout. Grease accumulation along wall and floor at the cook line. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] 6-501.11; Core; The grout between floor tiles worn down in a few places. Multiple ceiling lights are not working. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floors so smooth and cleanable. Repair/replace the lights. [REPEAT] 6-501.114; Core; Large/tall refrigeration unit no longer needed or used sitting in kitchen, which can create pest harborage. Old toaster oven no longer used on floor in side storage room. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items. [REPEAT] 6-501.16; Core; Mop stored at service sink leaning against wall, floppy mop head side up, where can drain down handle, and no matching mop rack available. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack that can accommodate the mop types in use.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-303.11; Core; Lighting dim in dry storage hall with ceiling lights not working. Lighting also dim in large side storage room. Maintain lighting to at least 10 foot candles (brightness) in food storage areas. Increase lighting in these areas. [REPEAT]